Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. —Kathy Fox, Goodyear, Arizona
VERIFIED BY Taste of Home Test Kitchen
- 3/4 cup chicken broth
- 1/3 cup dried tart cherries
- 1/4 cup brandy
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/8 teaspoon ground allspice
- 1 pork tenderloin (1 pound), cut into 1-inch slices
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon butter
- 1 shallot, minced
- 1/4 cup heavy whipping cream
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm.
- Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm.
- In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink. Yield: 4 servings.
Originally published as Pork Tenderloin with Dried Cherries in Taste of Home A+ Recipes from Schools Across America 2013, p134